Tofu Saag Paneer
with Chickpeas & Mango Chutney
- 1 lemon
- 1 tbsp white miso paste
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 1 onion
- 1 oz fresh ginger
- 1 garlic clove
- 13.4 oz chickpeas
- 2 tsp curry powder
- 5.5 oz coconut milk
- 8 oz baby spinach
- ¼ cup mango chutney
- 1 tbsp + 2 tsp (2 tbsp +4 tsp) vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
Halve and juice the lemon(s). Add the lemon juice and miso paste to a medium bowl. Mix until combined. Drain the tofu and pat dry with a clean kitchen towel. Cut into 1 inch cubes and add to the miso mixture, tossing to coat. Set aside to marinate until step 3.
Peel and dice the onion(s). Peel and mince 2 tsp (4 tsp) ginger. Peel and mince the garlic. Drain and rinse the chickpeas.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated tofu and cook until browned in places, 3 to 5 minutes. Sprinkle the crisped tofu with a pinch of salt and transfer to a plate.
Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add the diced onion, minced ginger, and minced garlic, and cook until softened, 3 to 5 minutes. Add the curry powder and cook until fragrant, 1 to 2 minutes. Add the coconut milk, ¼ cup (½ cup) water, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, 3 to 5 minutes.
Add the crisped tofu and chickpeas to the skillet with the saag and simmer on low until heated through, 2 to 3 minutes. Divide the tofu saag paneer between large, shallow bowls and top with mango chutney. Dig in!